American Buttermilk Fried Chicken

Ingredients

• 4 cups buttermilk
• 8 pieces chicken drumsticks and thighs
• 2 cups flour sifted
• 2 teaspoons salt
• 1 teaspoon black pepper ground
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 quart vegetable oil for frying

Instructions

1. 1 In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
2. 2 Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. 3 Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before frying.
4. 4 In a large bowl, sift together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
5. 5 Dredge each piece of chicken in the flour mixture, making sure it is evenly coated. Shake off any excess flour.
6. 6 In a large deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C).
7. 7 Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes per side, or until the chicken is golden brown and cooked through.
8. 8 Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
9. 9 Remove the chicken from the oil and drain on paper towels or a wire rack.
10. 10 Let the chicken rest for a few minutes before serving to allow the juices to redistribute.